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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
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You'll want a fork to dig into hearty squares of this beefed-up corn bread from James Coleman, Charlotte, North Carolina. Chock-full of ground beef, corn, cheese and jalapeno peppers, It's so filling, it can be served as an entree. Ingredients:
1 pound ground beef |
2 eggs |
1 can (14-3/4 ounces) cream-style corn |
1 cup milk |
1/2 cup vegetable oil |
1 cup cornmeal |
3 tablespoons king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
3/4 teaspoon salt |
4 cups (16 ounces) shredded cheddar cheese, divided |
1 medium onion, chopped |
4 jalapeno peppers, seeded and chopped |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In a large bowl, beat eggs, corn, milk and oil. Combine the cornmeal, flour, baking powder and salt; add to egg mixture and mix well.
2. Pour half of the batter into a greased 13-in. x 9-in. baking dish. Sprinkle with 2 cups cheese; top with the beef, onion and jalapenos. Sprinkle with remaining cheese; top with remaining batter.
3. Bake, uncovered, at 350° for 55-60 minutes or until a toothpick inserted into corn bread topping comes out clean. Serve warm. Refrigerate any leftovers. Yield: 12 servings.
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